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Ginger Tips




Source of Recipe


Unknown


List of Ingredients




Ginger


Recipe




Freeze a peeled or unpeeled "hand" of ginger. While still frozen,
grate or cut into small cubes and crush in garlic press for spicy
ginger juice. (Freezing releases these juices and makes the ginger
easier to crush.)

Prepare ginger juice for use in recipes in two stages: First peel
fresh ginger, chop it in a food processor, and freeze in a tightly
covered container. When ready for juice, defrost the ginger and place it in four layers of cheesecloth or a man's cotton handkerchief; then squeeze this makeshift bag over a bowl

For a quick snap of ginger flavor, cut fresh, unpeeled ginger into 1-
to 2-inch pieces, place in a self-sealing plastic bag, and freeze.
Defrost as needed, squeeze out the juice, and discard the mushy pulp.

Because fresh ginger is quite acidic, it should be blanched before
it's added to milk or cream. Otherwise, it may curdle.